Description
Classic Banana Muffins made healthier
Ingredients
Scale
- 2 Bananas
- 2 Flax Eggs( *see notes*)
- 2 1/2 Cups All Purpose flour
- 1/4 Cup Miyoko’s unsalted butter(*see notes*)
- 1 Tsp Vanilla extract
- 1/2 Cup sugar
- 1/2 Tsp Salt
- 1 Cup Buttermilk
- 1 Tbsp. Baking powder
- 1 Tsp Baking Soda
Instructions
- Make the flax eggs and set aside to allow them to set up.
- Measure and combing all the dry ingredients except the sugar and set aside.
- Add sugar to a separate bowl and set aside.
- In a small bowl melt your butter. Let your butter cool for a few minute.
- In a separate bowl use a fork or stick blender puree the bananas.
- Set bananas aside and add the butter to bowl with sugar. Whisk sugar and butter until their combined.
- Add eggs and vanilla whisk till they are combined.
- Once the mixture is combined add milk and pureed banana and whisk till everything is combined.
- Lastly add your dry ingredients to the wet and mix until they are just combined. Do not over mix.
- Preheat oven to 425 degrees and line muffin tin with paper liner or spray tin with nonstick spray.
- Fill muffin tin/liners to the top.
- Bake for 20 minutes decreasing the temperature to 375 degrees at the 15minute mark.
- Remove from the oven and let the muffins cool completely.
- Enjoy
Notes
- Regular unsalted butter and regular egg can be subbed in for flax egg and miyoko’s butter.